Am doing a little bit of back tracking here, as I made this meal last weekend but am only blogging about it now. I was looking for a quick and easy well balanced meal with one criteria – I wanted to be able to practise my ‘pour shot’.
I have joined a food photography group this year and am learning lots of tips and tricks. I had recently done some Blueberry and custard pancakes and was happy with my pouring technique in them and then had to wrack my brain to think about other liquids I could find to pour over my food. Chicken and gravy sprang to mind and I knew if I made the dish ½ my week’s food prep would be done.
I seem to have this problem though when even though I have cooked in advance for the week, I sit at work dreaming about what I am going to cook next and then don’t want to have to wait a whole other week to do more cooking. Whilst I am not a huge fan of a massive mid week cook up to the point where it is going to take ages to clean up after, I still like unwinding from work by prepping a meal and spending some time in the kitchen. I don’t have yoga every single night, although I do go consistently, so on my non yoga nights, I like to cook and create.
The good thing about this dish is that it is simple. There is nothing fancy going on with the chicken, it is very basic, oil, salt and pepper, even butterflying it by removing the backbone is a straightforward task with a pair of kitchen scissors. The lentils are a matter of boiling water, and then I added some rocket and tomatoes, but-a bing and done. The gravy was from a tin, simply mixed with water and then I added a weeny bit of corn starch to make it thicker. Whilst I am a fan of a store bought roast chicken, I love making my own as you get to spend time preparing it and the house smells fantastic during this time. It is also nice to take time to prepare the meal, however, when I have purchased a pre-cooked cook, I always feel pressured to eat it straight away before it goes cold. Any hoo, super simple meal that would keep a family feed and happy and is a go to on the nights when you just don’t feel like working too hard to get the dish done.
Prep time:10 minutes
Cook time: 50 minutes
Roast chicken and lentils ingredients
1 free range chicken
salt and pepper to season
2 tablespoons corn starch
375g French style lentils
150 grams rocket
punnet heirloom tomatoes
Roast chicken and gravy method
- Preheat oven to bake at 180 degrees
- Butterfly the chicken, by turning it over on a chopping board and cutting down either side of the backbone with kitchen scissors, discard the bone.
- Place chicken onto wire rack in baking tray, brush with olive oil and season with salt and pepper, bake in oven for 50-60 minutes or until the liquid runs clear
- Mix gravy powder with water in small sauce pan and add corn starch
- Cook lentils according to the packet directions
- Serve with rocket and tomatoes
- I butterfly my chicken and then roast it in an oven pan, which I don’t cover with alfoil.
- I used to always do a roast in an oven bag, but I much prefer roasting this way now, as I think you get better results and it is easy to test a bit to see if it is done (plus the oven bag doesn’t melt or stick to the chicken, which I know has happened once or twice to me in my cooking days.
Eat your heart out xx
P.S Apologies to any subscribers who received my post twice, I was trying to work out something to do with my pics :).